Steak and Chicken Fajitas
Sizzling hot strips of marinated flank steak and juicy chicken breast, seared fast and tossed with charred bell peppers and caramelized onions. This Tex-Mex skillet classic comes with warm tortillas for wrapping, bringing a smoky, zesty dinner to the table in under an hour.
For 4 servings
- prep · ~15 min
Marinate the steak and chicken strips.
1.In a bowl, whisk together lime juice, minced garlic, cumin powder, chili powder, smoked paprika, dried oregano, 2 tbsp oil, and 0.25 tsp salt.2.Divide the marinade between two bowls. Add sliced flank steak to one, chicken breast strips to the other.3.Toss each to coat well. Cover and rest at room temperature for 15 minutes.TIPDon't marinate longer than 30 minutes — the lime juice can start to break down the meat texture. - prep · ~5 min
Prep the vegetables.
Slice the bell peppers into thin strips and onion into thin half-moons. Keep them separate from the marinating meat.
- fry · ~6 min
Sear the beef strips.
1.Heat a large cast iron skillet over high heat until smoking hot.2.Add 1 tsp oil and the marinated beef strips in a single layer. Work in batches if needed.3.Sear without moving for 2 minutes until deeply browned, then flip. Cook 1 more minute for medium doneness.4.Transfer beef to a clean plate and tent loosely with foil.TIPA smoking-hot skillet is the secret to the charred, sizzling flavor. Don't crowd the pan — steam will prevent browning. - fry · ~6 min
Sear the chicken strips.
1.Add 1 tsp oil to the same hot skillet.2.Add the marinated chicken strips in a single layer.3.Cook for 3 minutes without moving, then flip. Cook 2 more minutes until golden and cooked through.4.Transfer to the plate with the beef.TIPChicken is done when it feels firm and juices run clear. If unsure, cut the thickest strip to check. - saute · ~6 min
Char the peppers and onions.
1.Add the remaining 2 tsp oil to the skillet.2.Add sliced bell peppers and onions with the remaining 0.25 tsp salt.3.Cook over high heat, tossing occasionally, for 4-5 minutes until softened and charred at the edges.4.Return all beef and chicken strips to the skillet. Toss everything together for 1 minute to reheat.TIPHigh heat is key. Let the vegetables sit still for 30 seconds between tosses to develop those dark, caramelized edges. - assemble · ~3 min
Warm the tortillas and serve.
1.Warm flour tortillas in a dry skillet or directly over a gas flame for 15 seconds per side.2.Pile the sizzling steak, chicken, peppers, and onions onto a serving platter.3.Scatter chopped cilantro over the top.4.Let everyone build their own fajitas at the table with warm tortillas.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice flank steak against the grain for tender strips.
- 2Don't marinate longer than 30 minutes — lime juice can toughen the meat.
- 3Get your skillet smoking hot before adding meat for a proper sear.
- 4Cook meat in a single layer; overcrowding steams instead of sears.
- 5Let vegetables sit undisturbed for 30 seconds between tosses to char.
- 6Warm tortillas directly over a gas flame for a light smoky flavor.
- 7Tent cooked meat with foil to keep it juicy while you finish the veggies.
Adapt it for your goals.
Low-carb / keto
Serve the fajita filling over a bed of crisp lettuce or in large romaine leaves instead of tortillas to cut carbs while keeping all the savory, smoky flavor.
vegetarianVegetarian
Replace the steak and chicken with thick slices of portobello mushrooms and extra-firm tofu — both absorb the marinade beautifully and char well in the skillet.
spicySpicy
Add 1-2 minced chipotle peppers in adobo sauce to the marinade for a smoky, fiery kick that amplifies the Tex-Mex character.
dairy freeDairy-free
This recipe is naturally dairy-free; skip any sour cream or cheese toppings and use extra guacamole or salsa for creaminess.
Why this is on our healthy list.
Lean Protein Combo
Beef flank steak and chicken breast are both excellent sources of lean protein, which supports muscle repair, satiety, and steady energy levels.
Rich in Vitamin C
Bell peppers and lime juice deliver a generous dose of vitamin C, an antioxidant that supports immune health and collagen production.
High in Iron
Flank steak provides heme iron, which is easily absorbed by the body and helps prevent fatigue by supporting healthy red blood cell function.
Burst of Antioxidants
Cumin, chili powder, smoked paprika, and oregano are packed with polyphenols that help fight inflammation and oxidative stress.
Frequently asked questions
Yes, skirt steak works well — it's even more flavorful. Slice it thin against the grain and sear quickly to keep it tender.
